Take rind and excessive fat off of the ROSTELLO. Roll out the bread dough until you have a thickness of about 0,5 cm. Put the roasted ham in the middle of the dough plate, add herbs and then fold up the dough around the ham. Glue together by sprinkling some water onto the edges of the dough. Preheat your oven to 180° C. Batter the eggyolk and coat the surface of the dough with it. Cut a little chimney in and put onto an oiled baking tray. Cook in the oven for about 40 minutes. Once out of the oven, leave it to rest for 5 minutes. Then cut in slices and serve hot or lukewarm.